How to Make a Perfect Peach Cobbler
- Begin with a perfect crust. Purchased pie crusts can be used, but a homemade buttery crust is best. Check out my Pie Crust 101 tutorial for pie dough that can be wrapped and frozen for later use.
- Use fresh peaches that are locally grown, ripe, and flavorful.
- Butter! Dotting the cobbler with butter before baking creates a rich buttery sauce inside the cobbler.
- Cook at a high temperature to ensure the bottom of the crust will be nice and crisp yet still allows the peaches to fulling cook.
Southern Peach Cobbler
1
3
2
4- You will need 7-8 ripe, firm peaches, sugar, almond extract (optional), butter, and a single pie crust round that is well chilled, and a 10-inch cast-iron skillet or baking dish. Preheat oven to 450℉
- Peel and remove pits from peaches. Slice peaches and put in a large bowl.
- Sprinkle peached with sugar and almond extract
- Gently stir to coat each peach with sugar. Set aside while rolling out the pie crust.
1
3
2
4- Remove the pie dough that you have previously made from the refrigerator. Roll out the dough on a floured surface into a 14-inch circle.
- Carefully transfer the crust into the cast iron skillet. Gently lift and slide down the sides of the skillet leaving a few inches of overhang.
- Mound the peach sugar mixture in the middle of the dough-lined baking dish. Dot with the cut-up butter.
- Now fold the hanging pieces of pie dough over the peaches. The peaches will not be covered completely with the dough. There should be a center where the peaches can be seen.
Baking the Cobbler
Sprinkle the top with about 1 tablespoon of sugar. This is optional but looks pretty. 😉 Place the cobbler into a preheated 450 ℉ oven. Immediately turn down the oven to 425 ℉. The high temperature will crisp the bottom of the crust so that it isn’t soggy. Bake for 40-45 minutes or until golden brown on top. Remove from oven and let stand for at least 10 minutes before serving.
Southern Peach Cobbler
This simple Southern Peach Cobbler resembles a deep-dish pie with both a top and bottom crust. The peaches are lightly sweetened with a hint of almond wrapped in a buttery crust.
Ingredients
Peach Cobbler Filling
- 7 -8 large ripe peaches skinned, pitted and sliced
- 1/2-3/4 cup sugar
- 1/2 teaspoon almond extract
- ¼ cup Butter cut into small pieces
- 1 disk of basic Pie Dough
Pie Crust
- 1/2 cup butter cut into pieces and frozen
- 5 tablespoons lard or shortening cut into small pieces and frozen
- 1 1/3 cups flour
- 1/2 tablespoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1 egg yolk small
- 1/2 tablespoon lemon juice
- 1/2 - 1/3 cup ice water
Instructions
Peach Cobbler Filling
-
Roll the pie dough out into a large ragged rectangle, using a 7 x 9-inch dish or a large ragged circle if using a pie dish. Dust with flour and roll back onto the rolling pin, window-shade fashion. Unroll over the dish, lining the bottom and sides and allowing the excess dough to hang over sides.
-
In a large bowl, toss the sliced peaches with sugar and almond extract. Mound the peaches into the pastry-lined dish and dot with butter. Flop the loose ends of the pastry over the top.
-
Put the cobbler in the preheated oven and immediately turn temperature to 425 bake for 40- 45 minutes, or until top is golden. Serve with whipped cream or ice cream.
Pie Crust
-
Cut the butter and lard into pieces and place in the freezer.
-
In the bowl of a food processor add flour, sugar, baking powder and salt. Pulse a few times to combine.
-
Add the pieces of butter and shortening. Pulse several times until the mixture is the size of small peas
-
In a measuring cup add the egg yolk and lemon juice. Mix together. Add water until the liquid comes to the 2/3 cup measure. Mix water in with the egg yolk lemon juice mixture. Pour the water over the flour mixture. Pulse food processor just until the dough begins to hold together. Do not over-process or you will have a tough pie crust. Refrigerate until ready to use.
Recipe Notes
How to Make a Perfect Peach Cobbler
- Begin with a perfect crust. Purchased pie crusts can be used, but a homemade buttery crust is best. I love my favorite pie crust recipe because I can wrap individual rounds of dough and freeze for later use. Check out my Pie Crust 101 tutorial
- Use fresh peaches that are locally grown, ripe, and flavorful.
- Butter! Dotting the cobbler with butter before baking creates a rich buttery sauce inside the cobbler.
- Cook at a high temperature to ensure the bottom of the crust will be nice and crisp yet still allows the peaches to fulling cook. Heat oven to 450℉ place cobbler in the oven then immediately turn down the oven to 425℉.
This is a previous recipe posted in 2010. New photos, printable recipe card, and nutrition information as been added 😘
More Peach Recipes:
What depth of cast iron skillet Do you recommend?
My cast iron is about 2-inch deep and it works great.
Im about to MaKE this peach recipe. Can I. Can I peel the peaches AsAs my son-in-law Does not like the Skin. Pls advise thk u
I always peel my peaches. The peaches in the photo are just cut in half, but they are actually peeled for the cobbler. I’m with your son-in-law. 😉
This was fantastic! The best crust- flaky and tender and so easy to work with. The buttery flavor really came through.
Wahoo! I’m so glad you liked it. I agree – it IS fantastic. Thank you so much for sharing and for your 5-star rating. You’re the best ❤️
I always add a little lemon zest and cinnamon and a few blueberries or blackberries…so great.
That sounds divine. I love blackberry/peach combinations.
Your peach cobbler looks fabulous!
When you go to your tool icon at the top of the page you can print only the pages you want if you look at print preview first then type in the pages you want to print after you look at the preview then hit the print button. That is what i do to only print the parts you want. Hope that helps.
How do I go about printing just the recipe without all the photo's? Sounds so good, can't wait to try it….
I feel your pain. I really need a print button and I'm in the process of getting some web design/help. For now you will have to cut and paste to a Word program. Sorry. I hope this works for you,
Hi Janet, I'm new to your site and love your recipes and tips. I'm about to make your pie crust and my question is do I use lard or shortening? I noticed in the blogs that someone commented about lard and you said you were going to try it. Love the way you photograph your dishes. Thanks for your love of cooking and sharing the wonderful recipes…I'll be back often!!
Kathy
I personally LOVE to use lard. I think it makes the most flaky crust, but if you only have shortening on hard that works as well. I'm so glad you found me. You will love this recipe!
Just discovered your blog and this looks absolutely divine….can't wait to try it along with your other recipes.
Hugs,
Tammy
Hi Mary, So glad to have you visit my blog. I'm having so much fun doing it. I am having a great day, thanks to you.
Chelea, thank you for your comment. I love hearing from everyong. I hope you get a chance to make this fabulous cobbler.
This looks so good! I can't wait to try it, it sounds perfect for this cloudy weather.
What a gorgeous post! The cobbler looks and sounds wonderful. While this is my first visit I can promise I'll be back. I love the food and recipes your feature and your photography is really first rate. I hope you are having a great day. Blessings…Mary
Wahoo! Thanks for the five thumbs up, Amy.
tried it, and if i had a hand with all thumbs i would give it FIVE thumbs up. sooo good!
YES!!! Amy, I love you! If you think the house smells amazing, wait until you taste it! AMAZING!
I'm so glad you had ripe peaches on hand.
ok, so i made this, just took it out of the oven and the whole house smells amazing! I can't wait to try it